Argentinian-Style Grass-Fed Lamb Chops
with Grilled Corn 'Ribs' & Cilantro Batatas
Cooking time
30 minutes
Servings
2/4
Calories
860 /serving
See where we’re going here? Argentina, a.k.a. grilling central, for a generous spread of lamb, sweet peppers and the meatiest cut of corn (quartering the cob creates fun riblets you can gnaw off the bone). All that, with herby roasted sweet potatoes and hot chimichurri.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 200g Mini sweet peppers
- 450g Sweet potatoes
- 14g Cilantro
- 2 Ears of corn
- 30ml Chimichurri
- 1 Lime
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
BBQ (or pan)
Total Fat
25 g
Saturated Fat
5 g
Sodium
670 mg
Total Carb
96 g
Sugars
26 g
Protein
76 g
Fibre
17 g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Medium-dice the sweet potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Mise en place
- Meanwhile, roughly chop the cilantro leaves and stems.
- Zest and quarter the lime.
- Quarter the corn lengthwise.
- In a medium bowl, combine the sweet peppers, corn, a drizzle of oil, ½ the spices and S&P.
Grill the corn & sweet peppers
- Add the corn to the BBQ (or pan) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown.
- Add the sweet peppers to the BBQ (or pan) and grill, turning occasionally, 2 to 3 min., until tender and beginning to brown.
- Return to the bowl and add the lime zest; toss well.
Grill the lamb
- Pat the lamb dry.
- In a second medium bowl, combine the lamb*, a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ (or pan) and cook, 2 to 4 min. per side, until cooked as desired.
Finish & serve
- When the sweet potatoes are tender, add ½ the cilantro; toss well.
- Divide the sweet potatoes, lamb, corn and sweet peppers between your plates.
- Top the lamb with the chimichurri.
- Garnish with the lime wedges and remaining cilantro. Bon appétit!
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*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
